초록 |
The effect of different temperatures (45, 55, 65, and $75^{ circ}C$ ) on the extraction of ${ beta}$ -glucan and the properties of extracted ${ beta}$ -glucan were investigated with four different varieties of barley. Jeju naked barley, blue barley, beer barley, and black barley contained 6.85, 5.13, 3.58, and 4.16% of ${ beta}$ -glucan, respectively. ${ beta}$ -glucan in barley was extracted in the range of 64.88 to 93.84% depending on the extraction temperature and barley variety. The ${ beta}$ -glucans in Jeju naked barley, Jeju blue barley, and black barley were optimally extracted at $65^{ circ}C$ for 3 h and Jeju beer barley at $75^{ circ}C$ . The extracted ${ beta}$ -glucan resolubilized to 43.48-81.73% and the ratio of ${ beta}(1{ rightarrow}3)$ to ${ beta}(1{ rightarrow}4)$ linkage was in the range of 1:3.8-5.8. These results suggest that purification and properties of ${ beta}$ -glucan depend not only on the water extraction temperature, but also on the barley variety. |